名字的由來：
不是普通的朱古力蛋糕嗎？為什麼叫法國歌劇院蛋糕呢？據師傅所說，那是因為在蛋糕上淋上的朱古力漿像法國歌劇院的舞台一樣，又光又滑，因而得名的。
這個蛋糕並不太難做，只是因要做到一層疊一層，較花功夫而已。
蛋糕身材料： | 雞蛋 | 5隻 | 糖 | 90g |
麵粉 | 50g | 熱牛油 | 3湯匙 | |
杏仁粉(預先焗) | 50g |
#此份量可整1個8吋/2個6吋/4個4吋圓形蛋糕
製作：
1. 蛋糖打至黏性稠身
2. 把篩過的麵粉、杏仁粉慢慢加入蛋漿中拌勻
3. 加入熱牛油拌勻
4. 用180℃焗20分鐘
5. 攤凍T字形切開三片備用
咖啡牛油忌廉 | 牛油 | 100g | 煉奶 | 25g |
材料： | 咖啡酒 | 1湯匙 | 咖啡油 | 1茶匙 |
製作：牛油打溶，加入其他材料拌勻
朱古力忌廉 | 黑朱古力 | 200g | 淡忌廉 | 100g |
材料： | 牛油 | 15g | Rum酒 | 15g |
製作：
1. 朱古力切碎備用
2. 淡忌廉煮熱，熄火後撞入碎朱古力拌溶
3. 加入牛油拌溶
4. 加入Rum酒拌勻
綜合製作：
1. 一層蛋糕、一層朱古力忌廉、一層咖啡牛油忌廉層放
2. 重覆上述程序三次後，將朱古力淋於蛋糕表面
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